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目的掌握石家庄市近年来食物中毒发生规律和特点,以便采取有效措施,控制和减少食物中毒的发生。方法对石家庄市2010-2011年食物中毒报告采用描述性流行病学方法进行汇总分析。结果 2010-2011年共报告食物中毒事件19起,中毒人数231人,死亡3人。通过分析发现有毒化学物、细菌为主要食物中毒致病因素,引起食物中毒的原因主要是误食有毒食品,家庭和餐饮服务单位为高发场所。食物中毒的发生呈季节性规律变化,符合其发生的特征与规律。结论做好重点行业监督管理,对餐饮业、集体食堂加强监督管理与预防宣传。针对食物中毒发生的季节、重点食品和重点场所等规律及特点开展预警提示,降低食物中毒的发生率。特别注意毒蕈中毒的防范,可通过宣传教育预防此类事件的发生。
Objective To grasp the law and characteristics of food poisoning in Shijiazhuang in recent years in order to take effective measures to control and reduce the incidence of food poisoning. Methods Shijiazhuang City, 2010-2011 food poisoning reports using descriptive epidemiological methods for meta-analysis. Results A total of 19 food poisoning incidents were reported from 2010 to 2011, with 231 poisoning and 3 deaths. Through the analysis found that toxic chemicals, bacteria as the main food poisoning risk factors, causing food poisoning mainly due to eating poisonous food, family and catering service units as a high place. The occurrence of food poisoning seasonal changes in the law, in line with its characteristics and laws. Conclusions Well supervision and management of key industries, supervision and management of the catering industry, collective canteens to strengthen prevention and publicity. For the occurrence of food poisoning season, key foods and key places and other laws and characteristics of early warning prompts to reduce the incidence of food poisoning. Pay special attention to the prevention of poisoning mushroom poisoning, through education to prevent such incidents.